In the Italian serving style called lasagne in brodo, lasagna is served in broth.
The phrase literally means “lasagne in broth,” describing a preparation in which pasta sheets or pasta pieces are presented in a liquid rather than assembled as the familiar baked casserole. The broth may be chicken-based or another savoury stock, and the pasta is commonly accompanied by cheese or other simple enrichments.
This style helps show that lasagna is not only the layered, oven-baked dish familiar in many countries. In Italian usage, lasagne can refer to the pasta sheets themselves, while regional traditions use them in several preparations. The best-known baked forms layer pasta with ragù, béchamel, cheese, or regional fillings, but broth-based versions belong to the wider Italian pasta tradition.
The main possible confusion is between broth and sauce. A baked lasagna may contain a meat sauce or béchamel, but “in brodo” specifically signals a liquid broth. It is also distinct from lasagne al forno, which is assembled in layers and baked until the top is browned.